Butter chicken is creamy, buttery, and oh so tasty!
Butter chicken is not quite as sweet and tangy as chicken tikka masala is. In comparison it’s much more of a North Indian or Punjabi curry. It has the traditionally layered flavors of ginger, garlic, cloves, cardamom, cumin, coriander, and cinnamon, combined with cream and butter; making it thick, creamy, and hearty. The heavy use of butter just makes it Punjabi goodness!
Curry is not something you’d make for a quick dinner or just toss together in a short amount of time. I nearly hate that there are so many quick fix recipes out there, simply because it’s a ramshackle way to make something that is best when done painstakingly. You can’t make a fabulous roast, rack of ribs, Thanksgiving turkey, paella, or coq au vin in 30 minutes, similarly you can’t get a great curry in 30 minutes. Traditional curry takes hours to prepare, simmer, and to perfectly layer the flavors. At only an hour-ish cook time, this curry is considered a fast one. If you’re up against a time deadline, consider something easier like a fry up. Fry ups are perfect midweek and VERY tasty. But if you do have the time and the patience, a good curry will fix all that is wrong with your day.
Fun fact #65: Curry means gravy.
Maybe a fun fact #66: Curry spice is actually a British concoction.
I think it’s a fun fact #67: There is a curry leaf – which tastes NOTHING like curry spice – and is predominately found in South Indian cuisine.
Looking for a few more Indian restaurant classics? Try these:
6 servings per container
- Amount Per ServingCalories684
- % Daily Value *
- Total Fat
- Saturated Fat 20.1g 101%
- Cholesterol 202mg 68%
- Sodium 1564mg 66%
- Potassium 22mg 1%
- Total Carbohydrate
- Dietary Fiber 4.4g 18%
- Sugars 10.6g
- Protein 52.4g 105%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.